Monday, August 15, 2016

Honestly speaking, I don't know. I love my food and can't decide if I can select only one choice. However, if I can select 100 choices, it will be a different story...

Kind of like this book with 100 desserts to die for by Trish Deseine? I know. This title sounds a little morbid. I know... It sounds like a gastronomic kind of bucket list or something but I'm seeing these desserts as the must-try recipes as everything in this book looks so irresistibly good. And I'll show you more in this book after showing you how I baked these melt-in-your-mouth chocolate chip cookies!

Melt-in-my-mouth chocolate chip cookies? Absolutely! And they are so so so irresistibly good! Unlike most typical chocolate chip cookies, these CCC are not overly sweetened, light in texture with crispy rims and ultimately nice with a finishing melty taste! So yummy that I couldn't stop singing "C is for cookies and cookies is for me..." when I was nom nom nom-ing these cookies.

Melt-in-my-mouth chocolate chip cookies? How did it happen? When I saw this unique chocolate chip cookies recipe that make the cookie dough with coarse demerara sugar and require an overnight rest in the fridge, I know that these cookies are not going to be interestingly good and I'm totally right!

Melt-in-your-mouth Chocolate Chip Cookies

This unique and fantastic CCC recipe is from the book, 100 desserts to die for by Trish Deseine.

As shown in the book, this recipe makes 12 super large cookies...

... but I have baked 27 of these bite-sized cookies.

To bake these 27 melty CCC cookies...

First, I need:

125g unsalted butter, soften at room temperature75g demerara sugar - these cookies are not sweet and so do not reduce this any further.1/2 tsp vanilla extract or paste1 large egg (70g with shell), at room temperature, rough beaten280g plain (all purpose) flour1/4 tsp salt1/2 tsp baking powder (the original recipe uses baking soda but I prefer to use baking powder for lesser aftertaste)175g dark chocolate, chocolate chips or roughly chopped and I have used Callebaut dark chocolate callets with 55% cocoa

The demerara sugar that I used.Interesting that the use of this corase sugar is making these cookies so melty and nice!

On the day before the bake:

Using a electric mixer with paddle attachment with medium speed, beat butter, sugar and vanilla until well combined but do not over-beat mixture. While beating, add egg gradually and beat until the egg is incorporated.

Sift flour and baking powder (or baking soda) into the butter mixture. Add chocolate and use spoon or spatula to mix until it forms a dough.

Sift dry ingredients into the butter mixture and mix in the chocolate.

Transfer dough onto a large piece of cling wrap. Wrap and let the dough rest in the fridge overnight.

Good nite Mr cookie dough.

On the day of bake:

Preheat the oven to 180°C/350°C. Line baking trays with baking paper.

Scoop one-tablespoonfuls of dough onto the prepared trays and arrange the divided dough with about 5 cm apart. No to worry if your dough is cold and hard to scoop and it should be like this.

Bake for 14 mins for medium cookies like mine or 15 mins for large cookies or until golden brown. Allow cookies to cool slightly on the tray for 10 mins. Then transfer them onto a wire rack to cool completely.

Baking the cookies :)Notice the cookies won't flatten and spread a lot?This is because the dough is cold and firm before baking.

nom nom nom ...Me want MORE cookies!!!

Love these melt-in-my-mouth chocolate chip cookies? Yes... then it is best to consume all these cookies within the same day of bake. You can store any uneaten cookies in airtight container up to 5 days at room temperature but they won't be as melty as they were freshly baked. On the next day of bake, the melty texture will develop to become cake-like type of texture but my son said that he doesn't mind and also enjoys these cookies with the developed cakey texture eventually!Love these melt-in-my-mouth chocolate chip cookies and want to watch how I baked these in my one-minute video? Well, here you go... Enjoy!

After enjoying these heavenly melty chocolate chips cookies, do you think that I will like this "100 desserts to die" book? Absolutely! In fact, I'm totally impressed with this book but having said that, I like to confirm my newly found love by baking another recipe. So, please stay tune if you are interested.

Before ending this post, please allow me to show you a few example of the irresistibly desserts in this book. The 100 recipes are classified into 6 major chapters; Classics, Chocolate, Creamy, Soft, Fruity and Icy as shown below.

For chapter one, the classic desserts...

Pavlova

Floating Islands (also known as crème anglaise)

For chapter two, the chocolate desserts...

The Ultimate Chocolate Fudge CakeGeez!!! And I like to call this the OMG!!! cake :D

Chocolate Bar CakeThe introduction of this cake says that it is a little 'trashy' but very easy to make.Trashy? Nay!!! I wouldn't call this delicious dessert a trash!!! :D

With this book, I'm happy to say that I can live or die with no regrets now because I can bake 100 of these heavenly desserts!!! If you think that you need this book as much as I do, you may wish to know that it is available in most retail or online book shops selling at the retail price of AUD$39.99.

As this post is specially written to review this book, I'm sorry that I have agreed to the publisher that I can't publish the recipes with the exact words in this post. However, if you really wish to bake these unique melty chocolate chip cookies, please read my post (plus my instructions) in details, you will see that you can actually do it as I have fully illustrated the process very thoroughly to you. *Hint*

Before ending this post, I like to thank Murdoch Books for giving me this opportunity to do this review. I like to make a disclaimer here that I'm not paid to do this and like to share my most honest opinions with everyone who read this review.